Flavorful seasonal veggies and fall spices combine in a snap to create an MG-friendly soup that’ll warm up the whole family.
The transition to autumn is so gradual that you may barely notice it happening. One day you look up and the leaves have changed colors, people are wearing cozy sweaters and everyone is looking for the latest pumpkin spice-flavored recipe.
Speaking of spices, the seasonal shift may also change the way we eat. Instead of the chilled, light foods of summer, many people start to lean toward a warmer, heartier menu of comfort foods that will keep them toasty and full for a while. That’s what inspired Chef Kim Mills to create this delicious recipe for roasted sweet potato and ginger soup.
“You’ve got tasty seasonal veggies and plenty of spices in the pureed mix,” Chef Kim said. “There’s not only a lot of flavor here, but this soup is also relatively low-calorie and low-sugar.* Best of all, it’s really easy to prepare.”
That’s the kind of recipe that could earn repeat appearances in any kitchen. Dig in below.